Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup coconut sugar (150g)
  • 2 large egg yolks (36g)
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp sea salt (1.5g)
  • 1 pinch flaky sea salt

Instructions:

  1. Cream the softened butter and coconut sugar in a large bowl using a mixer on medium-high for 2-3 minutes until the mixture is light and fluffy.
  2. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Slowly fold in the flour, baking soda, and salt using a spatula, stopping the moment no streaks of flour remain.
  4. Scoop the dough into 1-inch balls and place them on a tray.
  5. Refrigerate the dough balls for 1 hour to solidify fats.
  6. Preheat the oven to 350°F (175°C).
  7. Place chilled balls on a parchment-lined sheet, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until the edges are mahogany-colored and the centers are set.
  9. Transfer the cookies to a wire rack immediately to allow the sugars to crystallize and harden.